Description
Crispy, crunchy cookies loaded with Rice Krispies cereal and chocolate chips for an irresistible texture combination
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened (2 sticks)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups Rice Krispies cereal
- 2 cups semi-sweet chocolate chips
Instructions
- 1. Preheat oven to 350°F and line baking sheets with parchment paper.
- 2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- 3. In a large bowl, cream softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
- 4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- 5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- 6. Gently fold in Rice Krispies cereal and chocolate chips using a spatula until evenly distributed.
- 7. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
- 8. Bake for 10-12 minutes until edges are golden brown but centers still look slightly soft.
- 9. Let cookies rest on baking sheet for 5 minutes before transferring to a cooling rack.
- 10. Allow to cool completely before storing in an airtight container.
Notes
Store in an airtight container at room temperature for up to 1 week. Freeze baked cookies for up to 3 months. For extra chocolate, press additional chips on top before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 14g
- Sodium: 95mg
- Fat: 8g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g